Step 1
Bring water and barley to a boil in a saucepan. Cover reduce heat to low and simmer until barley is tender about 30 minutes.
Step 2
Meanwhile preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.
Step 3
Spread chickpeas in the oil and sprinkle with smoked paprika salt and pepper.
Step 4
Bake in the preheated oven until crispy about 40 minutes. Leave in the oven to cool for another 10 minutes.
Step 5
Meanwhile heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant 2 to 3 minutes. Add carrots and cook until they begin to soften about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed about 5 minutes. Season with salt and pepper. Transfer to a bowl.
Step 6
Stir chickpeas into the mixture and add 1/4 cup parsley.
Step 7
Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant 2 to 3 minutes. Set aside.
Step 8
Prepare the lemon yogurt by stirring yogurt lemon zest honey and lemon juice together in a bowl.
Step 9
Prepare the dish with barley on the bottom followed by chickpeas toasted almonds and lemon yogurt. Garnish with 1 teaspoon parsley.